Our last citrus fruit is the Citron. Many call it the non-juice citrus because it is very dry with only a bit of juice. It grows wild in the valleys at the foot of the Himalayas, and is native to India, near the Burma border. It is a large fruit that can weigh between 8-10 pounds.
BIBLICAL USE
The citron fruit is actually mentioned in the Jewish Torah as being required during the Feast of Tabernacles in Leviticus 23:40. Tradition says that they could have actually brought this particular fruit with them during the Exodus from Egypt.
OTHER USES
Per individual citron, there is less than 1 gram of protein and just a smidge over 1 
gram of fiber in each. It also has calcium, phosphorus, carotene, thiamine, riboflavin, and is quite high in ascorbic acid. You will see citron as one of the main ingredients in fruit cakes, and is usually candied so the calories and sugar content is much higher.
The rind of the Citron is predominantly used, especially in 
many fragrances, and is thus cultivated mainly for its aromatic peel. Besides its use in fragrances and scents is cosmetics, it is also used in flavoring in fruitcake.
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One of the pulp-less varieties of Citron is most
unusual. It is called Buddha’s Hand, because of its “uniqueness”. According to Asian tradition, a Buddha’s hand that is closed is considered more fortunate since closed hands indicate prayer.
Another cultivar of the citron is the Etrog cultivated primarily in 
Israel. This particular citrus fruit has the similar yellow ribbed skin with its thick peel not containing much juice. It has been one of the four spices used in the wave offering of the Jewish holiday of Sukkot.
We’ve traveled the world in search of citrus fruits in our studies.
From the most familiar citrus to the most unusual, I trust you’ve gained a better understanding and deeper appreciation of the varieties of citrus fruit.
Here’s to your health with Citrus Fruits!
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